1 pound ground sirloin (turkey, chicken or lamb also work)
1 tablespoon Worcestershire sauce
1 teaspoon ground sage
1 teaspoon dried thyme
½ teaspoon salt
¼ teaspoon cayenne
2 carrots - diced
1 medium onion - diced
3 garlic cloves - grated
2 tablespoons white whole wheat flour (or all-purpose)
2 cups beef or chicken broth - low sodium
1 cup peas - frozen
4 cups Maple Whipped Sweet Potatoes
6 ounces shredded Manchego cheese (or other sharp cheese)
INSTRUCTIONS
Pre-heat oven to 350 degrees.
Heat a large, deep sauté pan over medium-high heat and spray with cooking spray.
Add ground sirloin to the hot pan along with Worcester sauce, sage, thyme, salt and cayenne. Cook until browned, 7-9 minutes, using a wooden spoon to break down meat. Remove cooked beef from pan and set aside.
In the same pan, sauté carrots, onions and minced garlic over medium heat until tender, about 6-7 minutes, stirring frequently.
Add reserved beef back to the pan and sprinkle entire mixture with flour. Cook for 60 seconds then pour in chicken broth. Bring back to a boil then reduce heat to low. Simmer until gravy starts to form.
Stir in frozen peas and cook until heated through, 1-2 minutes.
Spread beef and vegetable mixture in an even layer on the bottom of a casserole or 8 x 11 baking dish.
Top the beef mixture with the whipped sweet potatoes and use a rubber or offset spatula to spread evenly.
Sprinkle with shredded cheese then bake in the oven until bubbly and golden brown on top, 45-55 minutes depending on oven strength.
Garnish with fresh parsley before serving.
INGREDIENTS
- 6 large sweet potatoes - peeled and cubed
- 2 cups whole milk plain yogurt (I used plain Greek yogurt)
- ¼ cup pure maple syrup
- 3 tablespoons butter - unsalted
- 2 teaspoons orange zest (I did not use this)
- 1.5 teaspoons salt
- ½ teaspoon pepper
INSTRUCTIONS
- Place sweet potatoes in a large pot and cover with cold water. Bring to a boil then reduce heat to low. Simmer until potatoes are fork tender, 7-9 minutes. Strain potatoes and set aside to cool slightly.
- Add all remaining ingredients to a food processor (yogurt through pepper) as well as the strained sweet potatoes. Pulse on high until smooth and creamy.
- Check for seasoning and adjust accordingly before serving.
